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Extra info for 60 Ways Mushroom. Great Recipe Ideas with a Classic Ingredient
Roast in the oven for 1 hour 30 minutes to 1 hour 45 minutes, basting occasionally, until chicken is tender and juices run clear when thickest part of thigh is pierced with metal skewer. Remove chicken and place on a heatproof (ﬂameproof ) serving dish. Reserve juices from roasting tin. • Lower oven temperature to 110°C (225°F). Return chicken to oven to keep warm while preparing sauce. • To prepare mushroom sauce, drain oﬀ fat from juices in roasting tin then place tin on the hob. Sprinkle in ﬂour and stir, scraping all sediment from base and sides of tin.
To serve, cut chicken into portions and drizzle a little sauce over. Pour remaining sauce into a warmed sauceboat and serve together with roast chicken.
Serves 8 Method 175 g (6 oz) 50 g (2 oz), chopped 4, sliced 24, stems removed and minced, caps left whole 1-cm (1/2-in) knob, peeled and grated 2 tsp 1 tsp 1 /2 tsp 1 Tbsp 1 • Preheat oven to 200°C (400°F). • Mix minced pork, water chestnuts, 3 spring onions and minced mushroom stems. Add ginger, wine, soy sauce, hoi sin sauce, sesame seeds and egg white. Season with pepper and leave to marinate for 10 minutes. • Divide pork mixture into 24 equal portions. Spoon each portion into the cavities of mushroom caps, shaping them to form mounds.
60 Ways Mushroom. Great Recipe Ideas with a Classic Ingredient by MCIA